zucchini boats

Hearty and flavorful zucchini boats made with fresh zucchini, turkey sausage, tomatoes, herbs, panko and two types of cheese! A delicious recipe that&#039;s perfect for summer.

Stuffed Zucchini Boats

zucchini ((about 8 oz each))

Tbsp olive oil, (divided)

Salt and black pepper

lb. Italian turkey sausage*

Tbsp minced garlic ((3 cloves))

yellow onion, ((1 small))

Italian seasoning

panko breadcrumbs, (divided)

mozzarella

finely shredded parmesan cheese, (divided)

parsley

Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.

Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim on all sides to create boats. Drizzle with 1 Tbsp olive oil, then season with salt and pepper.

Bake in preheated oven 15 minutes.

Meanwhile heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes.

Add sausage in crumbles, cook through, while breaking up meat during cooking. Add garlic during last 1 minute of cooking.

Remove from heat stir in tomatoes, 1/3 cup panko bread crumbs and Italian seasoning. Season with salt and pepper to taste.

Sprinkle 1/3 cup parmesan over zucchini boats, then divide filling among the zucchini boats.

In a small mixing bowl stir together the mozzarella cheese, remaining 1/3 cup parmesan and remaining 1/3 cup panko bread crumbs. Sprinkle mixture over zucchini boats.

Bake in preheated oven until tender, about 10 - 15 minutes. Sprinkle with parsley and serve warm.

These stuffed zucchini boats are filled with a hearty sausage mixture, then topped with plenty of cheese and baked to perfection. An easy low carb meal option that the whole family will enjoy!

zucchini

salt and pepper

olive oil

sausage

onion (finely diced)

garlic

marinara sauce

mozzarella cheese

cooking spray

Preheat the oven to 400 degrees F. Coat a large rectangular baking with with cooking spray.

Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.

Sprinkle the Italian seasoning, salt and pepper over the zucchini shells. Arrange the zucchini in the baking dish.

Heat the olive oil in a large pan over medium high heat. Add the sausage and cook for 4-5 minutes, breaking up the meat with a spatula.

Add the onion and cook for an additional 4 minutes or until onion is softened. Add the garlic and cook for 30 seconds.

Season the sausage and vegetable mixture with salt and pepper.

Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes.

Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.

Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.

Sprinkle with parsley, then serve.

These low-carb Veggie Lasagna Zucchini Boats are basically hollowed out zucchinis stuffed with a veggie lasagna filling and baked in the oven with marinara sauce and melted cheese – SO GOOD!

Veggie Lasagna Zucchini Boats

baby spinach (chopped)

onion

red bell pepper

kosher salt

ricotta

parmesan cheese

basil leaves (chopped plus more for garnish)

garlic (smashed

tomatoes (I always use Tuttorosso)

salt and black pepper

basil

40 oz total medium zucchini

mozzarella (Polly-O)

Preheat oven to 400°F.

In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, careful not to burn, about 1 minute. Add crushed tomatoes, salt and black pepper to taste. Stir and reduce heat to low, cover and simmer 5 minutes, then add fresh basil.

Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.

In a medium bowl add the ricotta, parmesan cheese and egg, mix well. Add the cooked vegetables and basil and mix.

Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick.

Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.

Stuff the zucchini with ricotta mixture (scant 1/4 cup) and top each with 2 tbsp marinara, 2 tbsp mozzarella. Cover with foil and bake 40 to 45 minutes until cheese is melted and zucchini is cooked through.

These low-carb Veggie Lasagna Zucchini Boats are basically hollowed out zucchinis stuffed with a veggie lasagna filling and baked in the oven with marinara sauce and melted cheese – SO GOOD!


PRINT: https://www.skinnytaste.com/veggie-lasagna-zucchini-boats/

These low-carb stuffed turkey taco zucchini boats are so easy, a fun twist on taco night!

Taco Stuffed Zucchini Boats

mild salsa

93% turkey

garlic powder

tsp cumin

tsp kosher salt (or

tsp chili powder

paprika

oregano

tbsp bell pepper (minced)

tomato sauce

water

reduced fat Mexican blend shredded cheese

chopped scallions or cilantro (for topping)

Bring a large pot of salted water to boil. Preheat oven to 400°F.

Place 1/4 cup of salsa in the bottom of a large baking dish.

Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.

Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.

Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.

Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.

Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.

Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Top with scallions and serve with salsa on the side.

These low-carb turkey taco zucchini boats are so easy, a fun twist on taco night!

https://www.skinnytaste.com/taco-stuffed-zucchini-boats/

How to Make Taco Stuffed Zucchini Boats

These bruschetta quinoa zucchini boats are a flavorful meatless meal that will please everyone! Loaded with flavor and super satisfying.

Bruschetta Quinoa Zucchini Boats

quinoa

tomatoes, (halved

shallot, (diced)

garlic cloves, (minced)

chopped herbs, (like basil

kosher salt and pepper

zucchini, (sliced in half lengthwise)

balsamic glaze, (for drizzling)

mozzarella cheese, (chopped)

Preheat the oven to 400 degrees F.

In a bowl, stir together the cooked quinoa, tomatoes, shallot, garlic, parmesan, olive oil, herbs and a big pinch of salt and pepper. Stir until combined. Taste and season more if needed. You really want to season each layer of this (the zucchini and the quinoa!).

Slice each zucchini in half lengthwise. Place them on a baking sheet. Scoop out the center using a spoon to create a well. You can discard this zucchini or stir it into the quinoa if you don’t want to waste it.

Sprinkle each zucchini boat with salt, pepper and garlic powder. Drizzle each with balsamic glaze. Scoop the quinoa mixture into the center of the zucchini and repeat with each one. Top each boat with a few cubes of fresh mozzarella.

Bake for 20 to 25 minutes, or until the cheese is melty and bubbly. Remove and sprinkle with extra parmesan cheese and herbs. Drizzle with more balsamic glaze if you’d like. Serve immediately.

Got zucchini? Make these vegan stuffed zucchini boats! They&#039;re bursting with zesty Italian flavor. Super easy to make and perfect for a weeknight.

Vegan Stuffed Zucchini

marinara sauce ((homemade

(chopped fresh basil)

Salt and pepper, (to taste)

Vegan Parmesan cheese ((optional))

Preheat the oven to 400°F.

Cut each zucchini in half lengthwise, then use a spoon to scrape hollow out the inside of each half. I usually only make a small cavity, but leave as much flesh as you like.

Rub your zucchini halves with olive oil and arrange them on a baking sheet.

Place the baking sheet into the oven and bake the zucchini until tender, 20 to 25 minutes.

While the zucchini roasts, stir the quinoa and water together in a small saucepan and place it over high heat. Bring the water to a boil.

Lower the heat until the water is at a low simmer and cover the pot. Let it simmer for 15 to 20 minutes, until all of the water is absorbed and the quinoa is tender.

Remove the lid from the pot and stir in the marinara sauce and chickpeas. Bring the sauce to a simmer.

Let the mixture simmer, stirring occasionally, until the sauce thickens up a bit, about 5 minutes.

Remove the pot from heat and stir in the basil. Season the filling with salt and pepper to taste.

Remove the baking sheet from the oven when the zucchini halves are finished roasting. Use a paper towel to blot up any excess moisture that has accumulated, then sprinkle the halves with salt and pepper.

Fill the zucchini halves with the filling. Sprinkle with vegan Parmesan and serve.

These zucchini boats make you feel like you're eating tacos for lunch - only healthier!&nbsp;

Nonstick cooking spray

zucchini (cut in half lengthwise)

turkey breast (raw, 93% lean)

tomato

Sea salt (or Himalayan salt) black pepper (to taste; optional)

Cheddar cheese (approx. ½ cup)

Preheat oven to 400º F.

Lightly coat 13 x 9-inch baking dish with spray. Set aside.

Remove inner flesh from zucchini halves using a spoon (or melon baller).&nbsp;Chop zucchini flesh and set aside.

Place zucchini halves in baking dish, cut side up. Set aside.

Heat medium nonstick skillet, lightly coated with spray, over medium-high heat.

Add turkey; cook, stirring frequently to break up turkey, for 4 to 5 minutes, or until no longer pink.&nbsp;

Add 3½ cups salsa and zucchini flesh. Season with salt and pepper (if desired); cook, stirring frequently, for 8 to 10 minutes, or until salsa is incorporated into the turkey.

Evenly divide turkey mixture into sixteen zucchini halves. Top evenly with cheese. Bake for 20 to 25 minutes, or until zucchini is tender-crisp and cheese is melted.&nbsp;

Top evenly with remaining ½ cup salsa.

You&#039;ll love these easy grilled zucchini boats, prepared Mediterranean-style with tomato and feta. We make every use of the zucchini flesh too! Check out the tips and ideas in the post. Serve these as a fun appetizer or side next to your favorite summer entrees!

Stuffed Zucchini Boats with Tomato and Feta

extra virgin olive oil

Kosher salt and pepper (to your liking)

oregano (large sprinkle

oz cherry tomatoes (sliced in halves)

green onions

feta cheese (more

mint leaves (chopped)

parsley (chopped)

lemon

lemon juice (not too much)

Heat a cast iron skillet or indoor griddle over medium heat. (OR, If cooking on gas grill, lightly oil the grate and preheat grill to medium-low).

Brush zucchini generously with extra virgin olive oil on both sides. Season zucchini (particularly flesh side) with salt, freshly ground pepper, and oregano.

Place zucchini, flesh-side down, on the preheated grill (or indoor griddle). Grill for 3 to 5 minutes until soft and nicely charred, then turn on back side and grill for another 3 to 5 minutes until this side is also tender and gains some color. (If using an indoor skillet or griddle, you may need to adjust heat to medium-high.)

Remove zucchini from heat and let cool enough to handle.

To create zucchini boats, use a small spoon to scoop out the flesh (do not discard). Squeeze all liquid out of zucchini flesh (you might use a linen kitchen towel or paper towel to do this.)

Make the filling for the zucchini boats. Put the zucchini flesh in a mixing bowl and add the cherry tomatoes, green onions, feta, mint, parsley, lemon zest. Add a small splash of lemon juice and sprinkle a little more oregano. Drizzle a little extra virgin olive oil and mix everything together.

Spoon the filling mixture into the prepared zucchini boats and arrange on a serving platter. Enjoy!

https://content.jwplatform.com/videos/j4yuZ16M.mp4

Vegetarian Zucchini Boats, Mediterranean-Style

Zucchini Boats

Learn how to make fun and easy low carb Pizza Stuffed Zucchini Boats. They taste so amazing that you won't even miss the sluggish carbs.

Pizza Stuffed Zucchini Boats

rosemary

thyme leaves

marinara

provolone

mini pepperoni

black olives

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper for easy clean up.

Slice the zucchini in half lengthwise.  Using a small spoon scoop out the seeds and a little bit of the flesh leaving about 1/4 &#8211; 1/2 inch flesh on the zucchini. Place the prepared zucchini scooped out side up on the prepared baking sheet.

Heat oil over medium heat.  Add the onion and cook until soft; approximately 5 minutes.  Reduce heat to low.  Add minced garlic, rosemary, thyme and oregano; cooking for 1 minute stirring constantly.

Remove the pan from the heat and let it cool for a few minutes.  Stir in marinara, 3/4 cup mozzarella and 1/4 cup provolone. Scoop the sauce/cheese mixture into the zucchini. Sprinkle with remaining cheese, top with mini pepperoni, and sliced black olives.

Bake in a preheated oven for about 15 -20 minutes or until the cheese is melted and lightly browned. Garnish with chopped fresh parsley and serve promptly.

I love zucchini! This looks so good. I'm going to make it this weekend! Thank you for the recipe!

I have recently gone keto and absolutely love this recipe!

Love this healthier way to getting my pizza fix while still staying on track with my health. Love it!

What a fabulous idea especially coming off the heavy weight gain meals after holiday! I cant wait to make this!

These are looking awesome! Can't wait to give them a try!

This was an absolute blast to make and they tasted amazing!

These Pizza Stuffed Zucchini Boats are mouth watering!

Everyone at my house loved it!! Packed full of amazing flavors!

What a great twist to pizza! Made these for dinner last night and the whole family loved it! Another versatile, and delicious zucchini dish, indeed!

I love these for dinner! Great way to change up dinner!

This is really delicious!! So fun to make and eat!

How fun and such a great use for zucchini! They look absolutely amazing with all that cheese and the mini pepperoni. Yum!

This is the ONLY way I can get my kids to eat zucchini. Genius recipe and I love how easy it is!

I have a couple of zucchini's in my fridge, and was looking for some inspiration of something different to do with them! So glad I stumbled upon this recipe! Now I know what I'll make for dinner tonight!

I love this idea to add some extra fun to veggies. So yummy, and I bet even my kids would love it.

These will definitely satisfy a pizza craving! Love the cheesy decadence!

This was a total Mom win!! My kids got pizza and I got them to eat veggies willingly.

I didn't have provolone so I had to sub additional mozzarella cheese. One of my new favorite low carb meals! I always count it a win when my family will eat it along with me. :)

My grandmother grows zucchini and so we always have a ton around the house, this was such a great way to use the zucchini. We loved these, everyone got to create their own dinner!

Yay! Another awesome use for zucchini! This recipe is not only easy it was delicious!

Looking for a healthy stuffed-zucchini recipe? This Lasagna-Stuffed Zucchini from Delish.com is the best.

Lasagna-Stuffed Zucchini

zucchini,

onion, diced

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Veggie Lasagna Zucchini Boats

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Bruschetta Quinoa Zucchini Boats

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